This dip is great when drinking, and better when hungover.
1 8 oz. package of cream cheese
1/4 c. diced green pepper
1/4 c. diced red pepper
1/4 c. diced onion
one regular can of chili (beans optional)
1 8 oz. package shredded cheese, Mexican blend
1 bag salty chip deliciousness of your choice
Preheat over to 375. Spread cream cheese in 8x8 (or 8x8ish) baking dish. In medium mixing bowl, mix green peppers, red peppers, onions and chili. Add chili mixture to baking dish, and top with shredded cheese.
Bakes until cheese bubbles, or about 25 minutes. Serve hot with chips.
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I've made this dip multiple times. People request it. Thanks so much!
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